Abstract
Nanoscale particles can achieve more effective action mechanisms than microscale particles. For the synthesis of nanoparticles, pathways that consider environmental preservation are highly desirable by the consumer. Despite the lack of studies for production on an industrial scale, the exceptional functionality makes nanoparticles one of the main ways to replace synthetic additives and formulate safer foods. In this sense, this review addresses, based on bibliometric analysis, the main nanoparticles synthesized in green with properties of current interest for food matrices. The databases indicated metallic and polymeric nanoparticles as the most applied types in the food science and technology area. Metallic nanoparticles can individually or simultaneously exert antimicrobial and antioxidant activity. Furthermore, in addition to carrying bioactive compounds, polymeric nanoparticles can modulate important physical properties, such as the solubility of molecules in water and the oral perception of the product. Although in vivo studies evaluating the safety of nanoparticles are scarce, this area is in development, as green nanoparticles (GNPs) show the ability to play an essential role in food design and human health.
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The data are available from the corresponding author upon suitable request.
References
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The authors acknowledge the financial support of the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP), grant #2022/05719-2 and 2021/05508-9, and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for the fellowship given to the students.
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Marcelo Gomes Soares: Conceptualization, writing–original draft, writing–review and editing. Gabriel Bevilaqua Cicalese: Writing–original draft, writing–review and editing. Marieli de Lima: Conceptualization, methodology, formal analysis, supervision, writing–review and editing.
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Soares, M.G., Bevilaqua, G.C. & de Lima, M. Potential Applications of Environmentally Friendly Nanoparticles in Food Matrices: A Review. Food Bioprocess Technol 16, 2742–2760 (2023). https://doi.org/10.1007/s11947-023-03101-5
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DOI: https://doi.org/10.1007/s11947-023-03101-5